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Five ingredients — that’s it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
OLD FASHIONED HOMEMADE CHOCOLATE ICE CREAM
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This is the perfect cool frozen treat any time of year, ice cream is not just reserved for the hot months in our house, are we alone in our ice cream loving family? Truly, you might find this Mile High Mud Pie in our freezer anytime of year.
Everyone needs a couple of basic ice cream recipes, this one uses a traditional ice cream maker vs. the no-churn type. I’m torn between the ease of no-churn ice cream and the amazing creaminess of a churned ice cream. Both are scrumptious, both have their advantages — maybe you could host an ice cream block party! Everyone bring their favorite ice cream! Wouldn’t that be fun!
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Did I mention I’m not a fan of chocolate ice cream? Yes, it IS true; never been a fan, just don’t like the flavor for some reason, BUT this creamy chocolate ice cream is a different story! My people had to hide it from me! Just kidding….kind of. 😉 The key to decadent and rich chocolate ice cream is in the cocoa powder, splurge a bit here, it’s so worth it! This is my favorite!
LIST OF INGREDIENTS FOR OLD FASHIONED CHOCOLATE ICE CREAM
- Organic whole milk
- Unsweetened cocoa powder (the good stuff)
- Granulated sugar (I use all natural organic cane sugar)
- Organic heavy cream
- Vanilla extract
That’s it, were you expecting more? Well truly, that is it! BUT, (there is always a but it seems) if you want to add mix-ins, I share some suggestions below!
RECOMMENDED TOOLS TO MAKE OLD FASHIONED HOMEMADE CHOCOLATE ICE CREAM
- This Cuisinart is my favorite, 20 minutes to creamy, soft serve ice cream (warning, you do need to freeze the container for at least 24 hours for best results)
- A good solid batter bowl is a must! I love my Pampered Chef bowl, but this one is a great choice too!
- Silicone Spatulas come in so handy scraping all the yummy goodness from the bowl.
- A storage container is a must, I love my glass container with snap lid, but a simple loaf pan works great!
- A top notch ice cream scooper is a must!
- This hand mixer is nice if using natural cane sugar it’s nice to mix your ingredients thoroughly, but a whisk will suffice.
Grab your batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
Refrigerate your ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
Before pouring your ice cream base into the ice cream freezer, stir it again one last time — a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes.
WHY IS MY ICE CREAM SO SOFT?
Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Cover and tuck in the back of your fridge.
The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream. But who’s kidding who, this stuff is fabulous straight from the machine or days later!
Mix-In Suggestions
- Mocha Ice Cream, add 1 teaspoon Espresso Powder during mixing.
- Mint Chocolate Ice Cream; mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
- During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping.
- Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
Let me know how you eat your old fashioned homemade chocolate ice cream!?
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More Delicious Frozen Treats
Cookie Dough Ice Cream Sandwiches
Edible Cookie Dough? Cool, creamy ice-cream? Sandwich them together you have a sweet, creamy, no-bake dessert!
Rose "No Churn" Ice Cream
A rich, velvety, beautiful no churn ice cream with hints of rose, tinted pink with hibiscus powder and topped with pistachios and rose petals.
Mile High Mud Pie (Ice Cream Cake)
Outrageously delicious & easy! Mile High Mud Pie is layers of creamy ice, fudge and whatever you want to put between with a rich oreo cookie crust.
Circus Animal Cookie Ice Cream (No Churn)
Creamy, no-churn Circus Animal Ice Cream, no machines necessary for this cool dessert.
Patriotic "No Churn" Ice Cream
Patriotic "No Churn" Ice Cream is so easy and is the perfect red, white and blue frozen treat!
Chocolate Chip Cookie Ice Cream Sandwiches
Creamy ice cream sandwiched between two amazing chocolate chip cookies, rolled in brightly covered sprinkles! The essence of summer in a handheld treat.
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Old Fashioned Homemade Chocolate Ice Cream
Five ingredients -- that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
Ingredients
- 1 1/2 cups Organic whole milk
- 1/2 cup unsweetened cocoa powder (the good stuff)
- 1 cup granulated sugar (I use all natural organic cane sugar)
- 2 cups organic heavy cream
- 1 1/2 teaspoons vanilla extract
- Optional Mix-Ins (see notes)
Instructions
Grab a batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
Before pouring your ice cream base into the ice cream freezer, stir it again one last time -- a nice gently stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins.
Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Cover and tuck in the back of your fridge. The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream. But who's kidding who, this stuff is fabulous straight from the machine or days later!
Notes
Mix-In Suggestions
- Mocha Ice Cream, add 1 teaspoon Espresso Powder during mixing.
- Mint Chocolate Ice Cream; mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
- During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping.
- Hand mix in some of the following: Toasted, chopped almonds, marshmallows, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)
Can you use 2%, 1% milk, yes, absolutely, it won't be as creamy, but will still set up!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver - BALCI Ice Cream Scoop - Heavy Duty Stainless Steel Icecream Scooper With Non-Slip Rubber Grip - Professional Metal Ice-Cream Spade For Gelato, Cookie Dough & Pies - Dishwasher Safe – Green
- KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
- Silicone Spatula Set - Heat Resistant BPA FREE
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
- Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
Nutrition Information:
Yield: 8 cups Serving Size: 1Amount Per Serving: Calories: 350 Total Fat: 23g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 72mg Sodium: 36mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 29g Sugar Alcohols: 0g Protein: 4g
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We enjoy ice cream all year long too and this looks like a fabulous chocolate ice cream! My family would lick their bowls clean. 😋
Thank you Tasia! Pretty sure there was bowl licking in our family too!
My husband has a bowl of ice cream every night for his bed time treat, this would be a great one to make for him. It looks delicious! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon!
Miz Helen
Thank you so much!! It’s so good I’ve already made it numerous times, twice in the last 10 days!! Lol!